Scrambled Eggs, Avocado and Smoked Salmon on Toast

Scrambled Eggs, Avocado and Smoked Salmon on Toast

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  • Each serving
  • 358 cal
  • 23g fat (8.3g sat)
  • 359mg chol
  • 237mg sodium
  • 16.6g carb
  • 3.8g fiber
  • 19g protein


  • 3 tablespoons minced fresh chives, divided
  • 2 tablespoons crème fraîche (optional)
  • 6 large eggs
  • 2 tablespoons unsalted butter
  • Sea salt and freshly ground black pepper
  • 4 large or 8 small slices sourdough, whole wheat or other favorite artisan bread, toasted
  • 1 avocado, diced
  • 1 tablespoon fresh lemon juice
  • 4 ounces thinly sliced smoked salmon


Whisk 2 tablespoons chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large, heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes. Set aside.

Place 2 slices of toast on each plate. In a bowl, mash avocado with a fork and season with lemon juice, salt and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.

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